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WOOHOO! It’s a New Year and many of us are trying to make easy but long-lasting changes to our diets – we want to feel great in 2019! Here are a couple of delicious healthy recipes that can be used in a number of ways for snacks, lunch or dinner.


Kitchen Sink Pesto

WOW! This pesto is

  • Vegan
  • Gluten free
  • Low Carb
  • Uses Tahini instead of Cheese
  • Can be doubled or tripled
  • Can be frozen

YOU CAN Use it 4 ways:

  1. As a dip
  2. As a topping for Quinoa, Ancient Grains or Pasta
  3. As a salad dressing – just add a little more olive oil
  4. As a marinade for a piece of fish or chicken
  • 1 Garlic Clove
  • 2 TB Tahini*
  • 1 TB Lemon Juice
  • 2 – 3 Cups Packed Arugula or Other Herbs like Basil or Parsley or whatever herbs you have left over
  • ½ Cup Chopped Toasted Walnuts, Almonds or Pecans
  • 1 Cup Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Black Pepper

Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed. Add the nuts and greens and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth. Season to taste with salt and pepper.

*Tahini is ground sesame seed paste. It’s easy to find in the grocery store, or just substitute almond butter instead.


THANKS to Moshi for her help at the show today!

Maple Syrup Vinaigrette

This fun and easy recipe shows you:

How to make Roasted Veggies taste even better
Use sugar appropriately – less processed sugar like maple syrup
Use Fresh Herbs – Ginger
Make Your Own Salad Dressing
How to serve it Sweet OR Savory – use if for fresh fruit too.

  • 2 TB Apple Cider Vinegar
  • ¼ Tsp Sea Salt
  • 3 TB Maple Syrup
  • 2 Tsp Grated Fresh Ginger
  • ½ Cup Extra Virgin Olive Oil

Step ONE Add all the ingredients to a jar and shake well. Serve with roasted root vegetables like sweet potatoes and red onions, parsnips, turnips, etc.

Step TWO Choose three of the above; toss them with a little olive oil or spray well with olive oil spray. Sprinkle with sea salt and black pepper, (add a sprinkle of any spice or spice mix that you like). Place in a PREHEATED 400F oven until soft and brown on the edges, about 45 minutes for root veggies.

Best Wine for a Veggie Centric dinner like this one? Lets try a Pinot Noir from the U.S. from a state know for their yummy pinots, Oregon. Lighter in body than other reds, but with a rich cherry aroma and flavor, it’s a wonderful pair with veggies and fish with a bit of garlic or ginger.


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